conjugate
Compulsive punster and insatiable reader, and
Member-Moderator
Distinguished Senior Member
Posts: 17,026
Tends to have warped sense of humor
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« Reply #5250 on: November 20, 2009, 10:17:07 PM » |
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A couple of big bowls of hot steaming chili. Yum, I say.
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Unfortunately, I think conjugate gives good advice.
∀ε>0∃δ>0∋|x–a|<δ⇒|ƒ(x)-ƒ(a)|<ε |
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bud04
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« Reply #5251 on: November 21, 2009, 01:34:20 AM » |
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Sounds good lizzy and conjugate. My husband cooked dinner tonight. He made us grilled salmon, brown rice, and broccoli and cheese. It was good. He has turned into a good cook over the years we have been married.
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secretweapon
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« Reply #5252 on: November 21, 2009, 06:27:28 AM » |
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I got a little more ambitious and made a pasta dish of wholewheat penne, broccoli, creme fraiche, mature cheddar, and lots of black pepper. Not bad.
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If you want a cookie, bake a cookie.
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bud04
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« Reply #5253 on: November 21, 2009, 08:21:25 AM » |
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Secretweapn this sounds good! Can you tell me what is the difference between whole grain pasta and buckwheat pasta? We are using the whole grain pasta more now since it is better for you. But then I began noticing the buckwheat pasta and think it might be even better for us. What do you think? What are your experiences cooking with it? Do you get fuller faster?
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wegie
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« Reply #5254 on: November 21, 2009, 08:48:43 AM » |
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Secretweapn this sounds good! Can you tell me what is the difference between whole grain pasta and buckwheat pasta?
Buckwheat is a plant seed, not a grain, so it's gluten free. Thursday night was guest night at WH's old college: game terrine, crusted sea bass, pear and cranberry crumble. Last night we went out to the local (and excellent) Nepalese curry house. Tonight: roast chicken with tarragon and bread pudding on a bed of kale. Braised carrots and celariac. Tomorrow night: wild boar with red wine and coriander, bulgar pilaff, purple sprouting broccoli with pine nuts. |
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economizer
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« Reply #5255 on: November 21, 2009, 01:26:55 PM » |
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Last night we went out to the local (and excellent) Nepalese curry house.
Funny, I didn't see you at the Kathmandu meet up [or anyone else actually]! This evening, I am planning to open a can of cheaply purchased chicken noodle soup. As I heat it [up] I will add about 1/4 of a peeled sweet onion. After letting this simmer a while, I will put it all in a bowl and eat it with a table spoon. Also, I have found that one can purchase a package of JIFFY cornbread muffin mix. Now, no guy worth his saltpeter has a muffin baking pan or tin; however, on the side of the mix package there in a recipe for Johnnie Cakes [I suppose that is an old snack recipe used in southern U.S. bordellos] that requires only a flat baking pan of some sort. Once prepared, this stuff goes great with chicken noodle soup. For beverage, I plan to heavily tea bag my four cup coffee maker, get the hot water flowing into the carafe, and, then, and then, pour the brew into an ice filled pitcher. It will be so good that as to deserve a Cy Young Award. |
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So, I straightened the whole thing out and what do you think I got for doing it? Really, just take a guess!
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oseph
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« Reply #5256 on: November 21, 2009, 01:42:51 PM » |
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Last night we went out to the local (and excellent) Nepalese curry house.
Funny, I didn't see you at the Kathmandu meet up [or anyone else actually]! This evening, I am planning to open a can of cheaply purchased chicken noodle soup. As I heat it [up] I will add about 1/4 of a peeled sweet onion. After letting this simmer a while, I will put it all in a bowl and eat it with a table spoon. Also, I have found that one can purchase a package of JIFFY cornbread muffin mix. Now, no guy worth his saltpeter has a muffin baking pan or tin; however, on the side of the mix package there in a recipe for Johnnie Cakes [I suppose that is an old snack recipe used in southern U.S. bordellos] that requires only a flat baking pan of some sort. Once prepared, this stuff goes great with chicken noodle soup. For beverage, I plan to heavily tea bag my four cup coffee maker, get the hot water flowing into the carafe, and, then, and then, pour the brew into an ice filled pitcher. It will be so good that as to deserve a Cy Young Award. I hope you are going to give us a full report on your Thanksgiving dinner. |
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Oseph....you are right and you make sense.
For your future comments, I insult very directly.
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conjugate
Compulsive punster and insatiable reader, and
Member-Moderator
Distinguished Senior Member
Posts: 17,026
Tends to have warped sense of humor
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« Reply #5257 on: November 21, 2009, 04:43:14 PM » |
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This evening, I am planning to open a can of cheaply purchased chicken noodle soup. As I heat it [up] I will add about 1/4 of a peeled sweet onion. After letting this simmer a while, I will put it all in a bowl and eat it with a table spoon.
I've done this. I somewhat prefer the store-brand chunky ready-to-eat soups, especially the Beef and Barley. But some peeled sweet onion might do well in that also. Or perhaps garlic powder... maybe not. In any case, this is beside my main point. Now, no guy worth his saltpeter has a muffin baking pan or tin;
<choke> <choke> The final insult. Sirrah, thou art <pause while I go look up the Shakespeare Insult Generator> a droning elf-skinned mammet. (I can't find a good definition of "mammet," though Wikipedia reports that "Mammetun" is a Sumerian goddess of some sort.) Hast thou or word, or wit, or impudence, that can yet do thee office? I would have you know that I am in possession of two muffin tins, a twelve- and a six- muffin capacity model. And now I find my masculinity wrongly impugned. First my taste in beers was criticized on the Posting While Plastered thread, and now this. O the ignominy!
however, on the side of the mix package there in a recipe for Johnnie Cakes [I suppose that is an old snack recipe used in southern U.S. bordellos] that requires only a flat baking pan of some sort. Once prepared, this stuff goes great with chicken noodle soup.
For beverage, I plan to heavily tea bag my four cup coffee maker, get the hot water flowing into the carafe, and, then, and then, pour the brew into an ice filled pitcher. It will be so good that as to deserve a Cy Young Award.
And now the horrible truth comes out. You are tea-bagging your coffee maker. I hope nobody else drinks coffee out of that thing afterward. Good heavens, what an utter abandonment of hygiene practice you are confessing to. I don't know what to say. Okay, well, enough nonsense. I'm thawing a couple of pork chops, but I don't know what I'll have with them yet, or how (besides pan-frying) I want to prepare them. Maybe stuffing. |
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Unfortunately, I think conjugate gives good advice.
∀ε>0∃δ>0∋|x–a|<δ⇒|ƒ(x)-ƒ(a)|<ε |
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secretweapon
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« Reply #5258 on: November 21, 2009, 05:05:19 PM » |
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I made some yummy butternut squash risotto for dinner. My faith in food is restored.
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If you want a cookie, bake a cookie.
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prof_smartypants
Treasure-pilferin' and grog-swillin'
Distinguished Senior Member
Posts: 7,077
Kiss the baby!
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« Reply #5259 on: November 21, 2009, 06:02:09 PM » |
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I am having sinus issues and a very sore throat. I'm thinking Tom Yum soup at the local thai place.
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Welcome to college, motherf*cker.
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ab_grp
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« Reply #5260 on: November 21, 2009, 06:07:47 PM » |
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I made this barley soup last night, and we all enjoyed it muchly. There are, as yet, no plans for this evening's dinner. Maybe pizza. Maybe leftovers. |
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noof_
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« Reply #5261 on: November 21, 2009, 07:21:50 PM » |
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Economizer, no muffin tin necessary. Jiffy cornbread tastes best (imho) from a cast iron skillet. I "grease" the pan by putting some butter in the skillet then dashing it in the oven while it preheats; swirl the melted butter around then pour batter into sizzling skillet. The bottom comes out nice and toasty, but not burnt. Conjugate, I jazz up store-bought tomato soup/bisque with garlic powder and top with crab meat or Parmesan. Not the best, but it's something in the tummy after a long day in the classroom. I love stuffing. It's the only thing I look forward to about Thanksgiving dinner <interthreduality>.
Me too ... but no stuffing this year. <sniff> Tonight: braised lamb shank over quinoa, squash-cheddar bake and chocolate-smeared crumpet topped with fresh strawberries. |
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« Last Edit: November 21, 2009, 07:23:14 PM by noof_ »
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secretweapon
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« Reply #5262 on: November 22, 2009, 09:19:51 AM » |
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Bud04, I don't know much about buckwheat pasta - we must defer to Wegie's wisdom here.
Tonight is ribollita. It looks and smells great and I feel very pleased with how cheap and healthy it is. The only problem is that I dunked a parmesan rind in there for flavor, and now I can't find it. It couldn't have dissolved, could it?
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If you want a cookie, bake a cookie.
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wegie
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« Reply #5263 on: November 22, 2009, 09:25:54 AM » |
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Tonight is ribollita. It looks and smells great and I feel very pleased with how cheap and healthy it is. The only problem is that I dunked a parmesan rind in there for flavor, and now I can't find it. It couldn't have dissolved, could it?
I don't see why not, if it's a relatively youngish rind. Although I suspect that it's hiding underneath a brassica leaf. What are you using, by the way; cavolo nero, savoy or kale? Hmmmm. Time to rub spices into my piggie . . . |
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dr_prephd
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« Reply #5264 on: November 22, 2009, 09:34:43 AM » |
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Can't wait for dinner tonight. We're having a friend over, and the menu is delicious.
Cheese plate
Spinach salad with cranberries & pecans
Prime Rib with au jus and horseradish sauce
Roasted root veggies
Crusty sourdough baguette
Dessert of the guest's bringing
A variety of wines (hubby's choosing)
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Prephd, in all that black, you are like the anti-pink-me. Freewill is a beeyaaatch
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